Rugelach with Variations

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Ingredients[edit]

Basic rugelach[edit]

Coconut chocolate filling[edit]

Mincemeat filling[edit]

Apricot coconut filling[edit]

Chocolate peanut butter filling[edit]

Cranberry orange filling[edit]

Poppy seed filling[edit]

Ricotta raisin filling[edit]

Procedures[edit]

Basic rugelach[edit]

  1. Mix the basic rugelach ingredients.
  2. Roll the dough into a ball and wrap in plastic; flatten into a rectangle.
  3. Refrigerate for 12 to 24 hours.

Coconut chocolate filling[edit]

  1. Melt preserves in a microwave or a small saucepan over low heat.
  2. Press through a fine strainer into a small bowl.
  3. Brush pastry with preserves (approximately ¼ of preserves per pastry-it will barely cover the dough).
  4. Sprinkle with 3 tablespoons coconut, 2 tablespoons each almonds and chocolate chips and 1-tablespoon sugar.
  5. Gently press filling into dough.
  6. This is based on the pastry being divided into four portions.

Mincemeat filling[edit]

  1. In food processor, process mincemeat and brandy until blended.
  2. Transfer mixture to bowl; stir in 1 cup ground walnuts; set aside.
  3. Based on dividing dough into four parts.
  4. Spread pastry to ¼ inch of edge with heaping ⅓-cup mincemeat mixture.
  5. Proceed with cutting into wedges and roll up each wedge beginning at end on outside of pastry round.
  6. Beat egg white with 1 teaspoon water ½ in custard cup, combine remaining ground walnuts and sugar; brush each cookie with some of the egg white mixture and sprinkle with some of the walnut mixture.
  7. Bake as directed.

Each of the following fillings makes about ½ cup.

Apricot coconut filling[edit]

  1. In food processor or blender, process ¾ cup dried apricots, 1 tablespoon freshly squeezed orange juice and 2 teaspoons grated orange peel until apricots are finely chopped and mixture is thoroughly blended.
  2. Stir in ¼ cup flaked coconut.

Chocolate peanut butter filling[edit]

  1. In small bowl, stir ¼ cup mini semisweet chocolate chips and ¼ cup chunky peanut butter until thoroughly mixed.

Cranberry orange filling[edit]

  1. In small bowl, stir ¼ cup orange marmalade, ¼ cup chopped fresh or frozen cranberries and 1 tablespoon grated orange peel until thoroughly mixed.

Poppy seed filling[edit]

  1. In food processor or blender, process ½ cup golden raisins, ¼ cup poppy seeds, 1 tablespoon granulated sugar, 1 teaspoon freshly squeezed lemon juice and pinch of ground cinnamon until raisins are finely chopped and mixture is thoroughly blended.

Ricotta raisin filling[edit]

  1. In small bowl, combine ½ cup very fresh ricotta cheese, ¼ cup chopped golden raisins, 1 tablespoon granulated sugar, yolk of 1 large egg, 1 teaspoon grated lemon peel, ½ teaspoon vanilla extract and ground cinnamon and freshly grated nutmeg to taste; stir until thoroughly blended.